Chicken Piccata Pasta

"I came up with this recipe while contemplating what to do with leftover chicken. It turned out so good, I had to post it to preserve it. I didn't add all of the cooked pasta to the pan so I could preserve some for kids, and because I like a lot of sauce to cover my noodles."
 
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photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
Ready In:
30mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Cook pasta as directed on the package, set aside.
  • While cooking, heat the chicken stock in the microwave to warm, add the chicken and set aside.
  • Melt butter and oil in a large skillet/sauce pan.
  • Add wine and lemon juice and bring to a boil, reduce heat and return to simmer.
  • Add artichoke quarters, capers, broth and chicken.
  • Slowly bring back to boil.
  • Mix half and half and flour until smooth, add to boiling sauce to thicken.
  • Remove from heat, then add spinach and noodles, toss.
  • Top with parsley and parmesan.
  • Serve immediately.

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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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